One-Pan Lemon Shrimp Orzo
One-Pan Lemon Shrimp Orzo
Ingredients
For the Aleppo Pepper Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Creamy Lemon Orzo
- 1 tablespoon olive oil
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 2 ounces cream cheese, softened
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons lemon juice, from 1 lemon
- 5 ounces fresh spinach
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup crispy garlic breadcrumbs, store-bought or homemade
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, 1 teaspoon of Aleppo pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Toss well to ensure the shrimp is evenly coated with the seasonings.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, or until the shrimp turns pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside on a plate.
⏱️ 5 min
- 3
To the same skillet (no need to clean it), add the 1 1/2 cups of orzo pasta. Stir constantly for 1-2 minutes until the orzo is lightly toasted and fragrant.
⏱️ 2 min
- 4
Pour in the 3 cups of chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 8-10 minutes, or until most of the liquid has been absorbed and the orzo is al dente. Stir occasionally to prevent sticking.
⏱️ 10 min
- 5
Uncover the skillet. Add the 2 ounces of softened cream cheese, 1 teaspoon of lemon zest, and 2 tablespoons of lemon juice to the orzo. Stir vigorously until the cream cheese is fully melted and incorporated, creating a creamy sauce.
⏱️ 3 min
- 6
Add the 5 ounces of fresh spinach to the skillet. Stir continuously until the spinach has completely wilted into the orzo, about 1-2 minutes. Season with an additional 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper, or to taste.
⏱️ 2 min
- 7
Return the cooked shrimp to the pan with the creamy lemon orzo. Gently stir to combine and heat through for about 1 minute.
⏱️ 1 min
- 8
Serve immediately, topped generously with crispy garlic breadcrumbs.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Lemon Shrimp Orzo
For the Aleppo Pepper Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Creamy Lemon Orzo
- 1 tablespoon olive oil
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 2 ounces cream cheese, softened
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons lemon juice, from 1 lemon
- 5 ounces fresh spinach
- 1/4 teaspoon kosher salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 1/4 cup crispy garlic breadcrumbs, store-bought or homemade
Instructions
- 1
In a medium bowl, combine the peeled and deveined shrimp with 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, 1/4 teaspoon of black pepper, 1 teaspoon of Aleppo pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. Toss well to ensure the shrimp is evenly coated with the seasonings.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Once shimmering, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, or until the shrimp turns pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside on a plate.
⏱️ 5 min - 3
To the same skillet (no need to clean it), add the 1 1/2 cups of orzo pasta. Stir constantly for 1-2 minutes until the orzo is lightly toasted and fragrant.
⏱️ 2 min - 4
Pour in the 3 cups of chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 8-10 minutes, or until most of the liquid has been absorbed and the orzo is al dente. Stir occasionally to prevent sticking.
⏱️ 10 min - 5
Uncover the skillet. Add the 2 ounces of softened cream cheese, 1 teaspoon of lemon zest, and 2 tablespoons of lemon juice to the orzo. Stir vigorously until the cream cheese is fully melted and incorporated, creating a creamy sauce.
⏱️ 3 min - 6
Add the 5 ounces of fresh spinach to the skillet. Stir continuously until the spinach has completely wilted into the orzo, about 1-2 minutes. Season with an additional 1/4 teaspoon of kosher salt and 1/8 teaspoon of black pepper, or to taste.
⏱️ 2 min - 7
Return the cooked shrimp to the pan with the creamy lemon orzo. Gently stir to combine and heat through for about 1 minute.
⏱️ 1 min - 8
Serve immediately, topped generously with crispy garlic breadcrumbs.
⏱️ 2 min